Black & Decker Home B900SC Mode D'emploi page 11

WHITE SOURDOUGH ST RTER
Ingredients
ctive dry yeast
Water (110°F/43°C)
Bread flour 3½ cups
Sugar
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes,
then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture
will be thick; remaining lumps will dissolve during fermentation process. Cover
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times
a day. Starter will "rise and fall" during fermentation period and become thinner
as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop.
When starter is developed, it is bubbly and may have yellow liquid layer on top;
stir before using. It may be used for baking or placed in the refrigerator to use later;
cover loosely.
To use starter, measure amount specified in recipe. fter refrigeration, let container
of starter come to room temperature before measuring – about 4 hours.
WHITE SOURDOUGH BRE D
Ingredients 1.0 lb.
Water (80°F/27°C) ½ cup + 1 tbsp.
Starter
¾ cup
(see above recipe)
Sugar 2 tsp.
Salt 1 tsp.
Bread flour 2 cups
ctive dry yeast 1½ tsp.
Select White
1
Course
Select Rapid White 2
ctive dry yeast 2 tsp.
mount
2¼ tsp.
2 cups
1 tbsp.
1½ lb. 2.0 lb.
¾ cup ¾ cup + 1 tbsp.
1 cup 1¼ cup
1 tbsp. 4 tsp.
1½ tsp. 2 tsp.
3 cups 4 cups
2 tsp. 2¼ tsp.
1
2
2½ tsp. 2¾ tsp.
20
CORNBRE D
Ingredients
Eggs, large; room
temperature
plus enough water
(80°F/27°C) to equal
Oil
Honey
Salt
Dry milk
Bread flour
Cornmeal
ctive dry yeast
Select White Course
Select Rapid White
ctive dry yeast
1
2
1.0 lb. 1½ lb.
1 1
¾ cup + 2 tbsp. 1 cup + 3 tbsp.
2 tbsp. 3 tbsp.
2 tbsp. 3 tbsp.
1 tsp. 1½ tsp.
1 tbsp. 2 tbsp.
2 cups 3 cups
¼ cup 1 / cup
3
1½ tsp. 2 tsp.
1 1
2 2
2 tsp. 2½ tsp.
21
2.0 lb.
2
1 / cups
1
3
¼ cup
¼ cup
2 tsp.
2½ tbsp.
4 cups
½ cup
2¼ tsp.
1
2
2¾ tsp.